Sexton Spinach Balls

submitted by Allie Jones

Ingredients:

2 packages chopped spinach, cooked and drained
1 1/2 cups grated parmesan cheese
2 cups Pepperidge Farm (or similar) Herb Stuffing Mix
2 onions (chopped fine)
3/4 cup (yes 1.5 sticks) butter, melted
1/2 tsp thyme
1 tsp black pepper
1 Tblsp minced garlic
(shouldn't need salt but you can add a dash or 2 if you like)

What you do:

mix all ingredients and chill for a while.  Form small balls and put in container and freeze.  When needed, bake at 375 degrees , turning once.  When done, let cool and serve.

Fried  Green Tomatoes (From Allrecipies.com)

Brought to Blog by Allie Jones

Original recipe makes 4 servings

4 large green tomatoes

2 eggs

1/2 cup milk

1 cup all-purpose flour

1/2 cup cornmeal

1/2 cup bread crumbs

2 teaspoons coarse kosher salt

1/4 teaspoon ground black pepper

Plenty of olive oil

Directions

1.    Slice tomatoes 1/2 inch thick. Discard the ends.

2.    Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate (note to RED group – for our southern/Cajuun night I added some Cayenne and paprika to the plate). Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumb mixture on plate to completely coat.

3.    In a large skillet, pour vegetable oil (enough so that there is ¼ to 1/2 inch of oil in the pan) and heat over a medium/high heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side till that side ia also brown. Drain them on paper towels.

Allie's  cream cheese stuffed grilled peppers

Submitted by Allie Jones

I don't really have a recipe - I just finely chop up some white onion (so
like a 'handfull worth shopped) and garlic (Maybe one big clove? Or 2?),
sauté them in olive oil, and then mix them into a chunk of (block, but not
cold) softened cream cheese, with a healthy dash of cumin and salt.  Then
cut tops of chiles - Anaheim best -  and gets seeds out, then use a narrow                                                           spoon or small cheese spreader to get the stuff in there, cap them with tinfoil                                                           held with a toothpick, and grill both sides on med high grill till blackened on both
sides

Grilled Corn with Spicy Miso Butter

Submitted by Joe Russo

serves serves 4, active time 35 minutes, total time 40 minutes

• For the Miso Butter:
• 8 tablespoon butter, softened
• 2 tablespoon white miso paste
• 1 tablespoon Sriracha
• 1/4 teaspoon cayenne pepper

• 4 ears corn
• Kosher salt and freshly ground black pepper

(Joe didn't include cooking instructions, so assume you mix up the sauce and serve it with however you like to cook your corn - boiled or on grill)

Green Monster Hummus

Submitted by Becca Leeper, but I got it from here.....http://www.namelymarly.com/2012/04/green-monster-hummus/



Ingredients
1 can chickpeas
¼ cup tahini
1 teaspoon garlic powder
1 -2 tablespoons lemon juice
1 tablespoon Bragg (an alternative to soy sauce)
½ cup water
¼ cup olive oil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups raw spinach
Directions

Pour all hummus ingredients into a food processor and pulse until well-combined.
Scrape down the sides of the food processor bowl and then process until you achieve a fine consistency.
Pour the hummus into a serving bowl and garnish with olive oil, pine nuts, and sliced black olives. Serve with pita bread or your favorite crackers.

Black Bean & Feta Dep

Submitted by Becca, but I took it from here...http://dainty-chef.com/2012/02/black-bean-feta-dip.html


Ingredients:
2 cans black beans (drained and rinsed)
2 cans shoe peg corn (drained)
8 oz. feta cheese
1 bunch green onions (chopped)
1 red pepper (chopped) – optional
½ cup sugar
¾ cup apple cider vinegar
¾ cup vegetable oil
Garlic – to taste
Salt – to taste
Pepper – to taste

What you’ll do:
Mix all ingredients and refrigerate overnight. Serve with your favorite tortilla chips.

Source: Patty Jarnigan

Buddha Balls

Submitted by Allie Jones

Actually, in the Moosewood cookbook – it is called “Buddha’s jewels”

Ingredients

Dumplings:
36 ounces firm tofu , mashed 
2 tablespoons peanut butter 
3 tablespoons Braggs liquid aminos 
8 scallions , chopped 
1 green pepper , diced 
1 1/2 cups mushrooms , chopped 
1/4 cup water chestnuts , diced 
Sauce:
1 1/2 cups juice , see note 
1/4 cup cider vinegar 
1/4 cup Braggs liquid aminos 
1 garlic clove , minced 
2 tablespoons cornstarch 
2 tablespoons cold water

Directions

-Preheat oven to 375.
-In a large bowl mix all dumpling ingredients. Shape into 2 dozen 2-in balls and place on a baking sheet that has been sprayed generously with non-stick cooking spray.
-Bake at 375F for 45 minutes or until golden and firm. 
-Combine all the sauce ingredients except corn starch and cold water in a saucepan. Bring to boil. Dissolve the cornstarch in the cold water and then stir in and simmer. Continue to stir until thickened and clear. Pour over dumplings and serve immediately. 
-Can serve with rice and steamed veggies. 
-Makes four generous servings (6 meatballs in a serving)

NOTES:
-For the juice: You can use orange, pineapple, or apple (or a combination) I use straight pineapple juice.
-The tofu should be firm or extra firm and water-packed. Silken tofu is too soft for the meatballs to keep their shape.
-Braggs Liquid Aminos: can be found at a health food store. It’s a wheat free version of soy sauce

Salmon Tartare Spread

Submitted by Emily Williams

Ingredients:

1/4 capers/green peppercorns

8 oz smoked salmon

2 tbls virgin olive oil

2 tbls fresh dill

1/2 tsp lemon zest

1/4 finely diced red onion

Directions:

If not smoked salmon and you have fresh bake at 350 for about 30-45 min. Depending how big a piece of salmon

Cool salmon and refrigerate ( break it up all messy and such)

Mix in food processor onion and caper/peppercorn combo

After salmon cold mix everything together in processor until finely chopped and well mixed

Serve with crackers or kettle style potato chips

Pea Dip

Submitted by Allie Jones

2 lbs frozen peas (thawed)

½ bunch cilantro (washed and most stems trimmed off)

2 cloves garlic, minced

¼ C lime juice

2 T rice vinegar

2 T soy sauce

1 t ground cumin

¼ t red pepper flakes

Put everything in blender or food processor and blend

Clam Stuffed Mushrooms

Submitted by Emily Williams

2lbs medium mushrooms
1 6-8oz can inced clams
1/2 cup butter
1 glove garlic
1/2 cup dried bread crumbs
1/3 cup chopped parsley
3/4 tsp. salt
1/4 tsp pepper
Remove stems from mushrooms~minced
Place mushroom caps, round side down on rack in broiling pan
Drain liquid from clams, reserving clam liquid
In skillet melt butter, brush some butter on mush caps. In remaining butter over medium heat cook chopped stems, garlic and reserve clam liquid until mush stems are tender, about 5 min Stir in clams and remaining ingredients
Spoon clam mixture into mush caps
Broil 8 min
YUM!!!!!

Salmon Dip Recipe

Submitted by Allie Jones

1 block cream cheese
2-3 tblsp mayo
1 package smoked salmon (I think usually like 8-10 oz?)
1/3 cup finely chopped green onions or scallions

You simply mix all the ingredients together – less mayo for less “light and creamy,” and more for creamier. Serve with crackers.

Chili Nachos

Submitted by Kimberly Felix

Ingredients:
1 T olive oil
1 clove garlic pressed or diced
1 C grated zucchini
1 C diced green bell pepper
(Or adjust to your taste to equal 2 cups. I usually use no more that 1/3 cup of pepper because otherwise I think it takes over the flavor too much.)
1/2 C of your favorite salsa
1 can your favorite chili
grated cheese
Chips

Topping ideas:
sour cream
green onions
black olives
avocados/guacamole

Directions:
Heat olive oil in large skillet. Add garlic and stir about 30 seconds. Add veggies and saute until tender. Add salsa and stir til heated. Add chili and mix well. Let simmer about 10 minutes, stirring occasionally. Top with grated cheese. Serve when the cheese melts, either over chips or use chips to eat it. Top with your favorite toppings

Basic Fresh Salsa

Submitted by Kimberly Felix

6-8 tomatoes, skinned*
1 large or 2 smaller onions
Juice of one lime
1/4 C chopped fresh cilantro
Chopped Serrano or jalapeno pepper, to taste
1-2 t sea salt

Mix well and enjoy! These are basic proportions and are all adjustable to taste.

* To skin tomatoes: Clean tomato and remove stem. Cut a small X on bottom of tomato. Submerge in boiling water for about 1 minute, then immediately cool in ice water. The skins should slip right off.

Seven Layer Dip

Submitted by Emily Williams

1 can refried beans
guacamole
8 oz sour cream
taco sauce
cheese-cheddar, mexican, taco whatever
chopped tomatoes
cilantro
chopped green onions

Layer in this order in a shallow pan-I use an 9/10 inch pie plate
You can add or subtract with whatever ingredients--add beef or other beans, go crazy!!!
Serve with chips

Melty Mexican Dish

Submitted by Emily Williams

1 8oz cream cheese
1 can chili
shredded cheddar or whatever you desire
green onions/ cilantro

spread cream cheese in microwave safe dish
next comes the chili and then sprinkle cheese on top until covered
melt in microwave about 3-4 minutes
garnish with green onions and cilantro

Crab Dip

Submitted by Emily Williams

1 8oz cream cheese
1 can crab meat drained
1 Tbls milk
1/2 tsp horseradish
1 Tbls chopped fine onions
dash or two of tabasco

Mix together with mixer in 1qt or oven proof dish
375 for 15 minutes
serve with cracker or small rye breads

Black Bean Hummus

Submitted by Joe and Dede Russo

You will need:
1 can black beans, drained
1 can garbanzo beans, drained
4 cloves garlic
1/4 – 1/2 teaspoon cayenne
1/4 teaspoon paprika
1/2 teaspoon cumin
3/4 teaspoon kosher salt
2 tablespoons tahini
1 tablespoon olive oil
2 teaspoons lemon juice
1 tablespoon cilantro (Optional)

Combine all ingredients in a food processor. Process until smooth.
Transfer to a bowl and serve.

Baked Brie with Chutney and Cashews

Submitted by Allie Jones

One large "triangle" of brie
one small jar mango chutney
about 1/2 cup coarsely chopped cashews.

Preheat over to ~ 375 or 400 degrees
carefully scrape of most of the "skin" off the top and sides of the brie with a sharp knife (keep skin on bottom)place brie in small/med, shallow, pyrite or glass or ceramic baking dish completely cover top of brie with many spoonfulls of chutney, let it spill over the sides Then top that with good layer of cashews, so that you can sort of but not really see the chutney underneath it.

Bake for about 20 minutes or so...check now and then to make sure its not burning too much on top (if so, turn down oven a bit). The sign that its done is when brie is basically liquidy and bubbling and is all "spread out" in baking dish

Serve with a nice cracker or sliced baguette.

Chickpea Hummus

Submitted by Kimberly Felix

Ingredients
2 cups canned chickpeas, drained and rinsed
1 lemon, juiced
2 tablespoons tahini paste
1 tablespoon garlic
1/4 cup olive oil, plus more, for drizzling
Salt
Freshly ground black pepper
Directions
In a food processor fitted with a metal blade, combine the chickpeas, lemon juice, tahini paste, and garlic. Process until smooth. With the machine running, add 1/4 cup olive oil, a little at a time. Season with salt and pepper.